Mocha Éclairs
By America's Test KitchenPublished on August 4, 2009
Yield
Makes 8 éclairs
Ingredients
Chocolate Glaze
3 tablespoons half-and-half 2 ounces (57 grams) semisweet or bittersweet chocolate, finely chopped1 cup (4 ounces/113 grams) confectioners' sugar, siftedBefore You Begin
Éclairs are simply oblong cream puffs filled with pastry cream and topped with a chocolate glaze. Be sure to use thoroughly chilled pastry cream when filling the éclairs. The pastry cream can also be made up to 2 days before serving the éclairs. Although professional bakers cut a hole in one end of each baked éclair and then pipe in the pastry cream, we find it much easier to cut off the top of the éclair and spoon the pastry cream into the bottom half. The top piece can then be dipped directly into the chocolate glaze and placed on top of the pastry cream, glazed side up, to finish the éclairs. Although vanilla is the traditional flavor for the pastry cream, mocha and chocolate make delicious alternatives.
Instructions
- Adjust the oven rack to the middle position and heat the oven to 425 degrees. Spray a large (18 by 12-inch) baking sheet with nonstick cooking spray and line with parchment paper; set aside.
- Fold down the top 3 or 4 inches of a large pastry bag fitted with a ½-inch plain tip to form a cuff. Hold the bag open with one hand in the cuff and fill the bag with the paste. Unfold the cuff, lay the bag on the work surface, and, using your hands or a bench scraper, push the paste toward the tip of the pastry bag. Twist the top of the bag and pipe the paste into eight 5 by 1-inch strips, spaced about 1 inch apart. Use the back of a teaspoon dipped in a bowl of cold water to even out the shape and smooth the surface of the piped strips.
- Bake 15 minutes (do not open the oven door), then reduce the oven temperature to 375 degrees and continue to bake until golden brown and fairly firm (éclairs should not be soft and squishy), 8 to 10 minutes longer. Remove the baking sheet from the oven. With a paring knife, cut a ¾-inch slit into the top of each éclair to release steam; return the éclairs to the oven, turn off the oven, and prop the oven door open with the handle of a wooden spoon. Dry the éclairs in the turned-off oven until the centers are just moist (not wet) and the éclairs are crisp, about 45 minutes. Transfer the éclairs to a wire rack to cool. (The cooled éclairs can be stored at room temperature for up to 24 hours or frozen in a zipper-lock plastic bag for up to 1 month. Before serving, crisp room-temperature éclairs in a 300-degree oven 5 to 8 minutes; crisp frozen éclairs 8 to 10 minutes.)
- Place the half-and-half and chocolate in a medium microwave-safe bowl, cover with plastic wrap, and microwave for 20 seconds at a time, until the mixture just begins to steam. Whisk together thoroughly, add the confectioners’ sugar, and whisk until completely smooth.
- With a paring knife, cut around the sides of each éclair to remove the top third. Dip the top of each éclair into the glaze, shaking off any excess, and transfer the tops to a wire rack to dry. Spoon 3 to 4 tablespoons of pastry cream in the bottom of each éclair. Once the glaze has set, set the tops on the éclairs and press gently to secure. Serve within several hours.
for the pastry
for the glaze
to assemble
Yield
Makes 8 éclairsIngredients
Chocolate Glaze
Ingredients
Chocolate Glaze
Ingredients
Chocolate Glaze
Why This Recipe Works
Pâte à choux, or cream puff paste, is the most elemental type of French pastry, and it forms the pastry for our éclairs recipe. In our pâte à choux, we chose to use a combination of milk and water—during baking, the former helps the pastry brown and the latter keeps it crisp. Testing revealed the right amount of eggs needed to make incredibly light, airy pastry with custardy interiors, for the best éclair recipe.
Before You Begin
Éclairs are simply oblong cream puffs filled with pastry cream and topped with a chocolate glaze. Be sure to use thoroughly chilled pastry cream when filling the éclairs. The pastry cream can also be made up to 2 days before serving the éclairs. Although professional bakers cut a hole in one end of each baked éclair and then pipe in the pastry cream, we find it much easier to cut off the top of the éclair and spoon the pastry cream into the bottom half. The top piece can then be dipped directly into the chocolate glaze and placed on top of the pastry cream, glazed side up, to finish the éclairs. Although vanilla is the traditional flavor for the pastry cream, mocha and chocolate make delicious alternatives.
Instructions
- Adjust the oven rack to the middle position and heat the oven to 425 degrees. Spray a large (18 by 12-inch) baking sheet with nonstick cooking spray and line with parchment paper; set aside.
- Fold down the top 3 or 4 inches of a large pastry bag fitted with a ½-inch plain tip to form a cuff. Hold the bag open with one hand in the cuff and fill the bag with the paste. Unfold the cuff, lay the bag on the work surface, and, using your hands or a bench scraper, push the paste toward the tip of the pastry bag. Twist the top of the bag and pipe the paste into eight 5 by 1-inch strips, spaced about 1 inch apart. Use the back of a teaspoon dipped in a bowl of cold water to even out the shape and smooth the surface of the piped strips.
- Bake 15 minutes (do not open the oven door), then reduce the oven temperature to 375 degrees and continue to bake until golden brown and fairly firm (éclairs should not be soft and squishy), 8 to 10 minutes longer. Remove the baking sheet from the oven. With a paring knife, cut a ¾-inch slit into the top of each éclair to release steam; return the éclairs to the oven, turn off the oven, and prop the oven door open with the handle of a wooden spoon. Dry the éclairs in the turned-off oven until the centers are just moist (not wet) and the éclairs are crisp, about 45 minutes. Transfer the éclairs to a wire rack to cool. (The cooled éclairs can be stored at room temperature for up to 24 hours or frozen in a zipper-lock plastic bag for up to 1 month. Before serving, crisp room-temperature éclairs in a 300-degree oven 5 to 8 minutes; crisp frozen éclairs 8 to 10 minutes.)
- Place the half-and-half and chocolate in a medium microwave-safe bowl, cover with plastic wrap, and microwave for 20 seconds at a time, until the mixture just begins to steam. Whisk together thoroughly, add the confectioners’ sugar, and whisk until completely smooth.
- With a paring knife, cut around the sides of each éclair to remove the top third. Dip the top of each éclair into the glaze, shaking off any excess, and transfer the tops to a wire rack to dry. Spoon 3 to 4 tablespoons of pastry cream in the bottom of each éclair. Once the glaze has set, set the tops on the éclairs and press gently to secure. Serve within several hours.
for the pastry
for the glaze
to assemble
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